9/07/2011

Peanut Butter Chocolate Chip-Peanut Butter Chip Muffins

School is in full swing, so it is time to get back in the lunch box treat and after-school snack groove. These muffins are seated front and center. They are a moist and satisfying balance of peanut butter and chocolate without being too sweet for a snack or treat. Peanut butter is protein and chocolate has antioxidant properties. So they are good for you, right?!

Like most recipes, this one is flexible. My son likes chunky peanut butter and my girls like the smooth stuff, so I use a mixture of both to appease all. I like a mixture of milk and peanut butter chips, but you can use all chocolate if you prefer. I have even seen chocolate-peanut butter swirl chips at the market and I think those would be a tasty addition. Mostly I make them standard size for after school snacks, but they are a welcome addition to lunch boxes in mini size. Any way or size you make them, a plate full of these with a tall glass of milk will be a much appreciated bit of sustenance when saddled with a stack of homework.

*One note-- when filling the muffin tins, be generous. Normally one would fill a muffin tin about 2/3 full, but these muffins need to be filled all the way to the top for a perfect bakery-style dome.

In a large bowl, whisk together the flour, baking powder, and salt. In a separate medium bowl, whisk together the butter, brown sugar, peanut butter, eggs, milk, and vanilla until smooth. Pour the wet ingredients into the dry and stir just until combined; fold in the chocolate and peanut butter chips. Fill each prepared muffin cup to the top. This should ensure a nice dome. Bake for 18-20 minutes, or until a toothpick comes out clean and the top of the muffin springs back when lightly pressed. Cool in the pan for 5 minutes. Remove the muffins from the pan and cool on a wire rack. Serve slightly warm or at room temperature. Enjoy!

Ive been missing out on some amazing treats by you lately! These and the fried cheese balls especially just look fantasstticc :) Ive never had peanut butter in a muffin before but these look oh-so tempting!

These muffins would be great in the lunch box or any time at all! Please join our link up for *Project LunchBox* You have awesome recipes that can inspire others to make healthy meals at home http://su.pr/221xT1

I'm making these right now and they were in the oven for over 25 minutes and i took them out and they still aren't done for some reason...I used 2 large eggs instead of 2 extra large eggs...could that be why?

Megan-Thank for your comment and bring an error to my attention. The eggs will not make a difference, but the baking temperature will--ugh! One look at my recipe and I realized I typed the wrong temp. It should read 375º. I apologize. It's times like this an editor would be handy:)

OMG!! I have just pulled a batch of these out of the oven and they look dee-lish!(The house smells wonderful too!) I didn't have any peanut butter chips on hand so I used something better--coarsley chopped Reese's peanut butter cups! YUMMMMMM! Thanks for sharing your recipes!